Tyler Smith’s Ritz Chicken & Potatoes

Directions

1. Put the Ritz crackers in a plastic bag. Seal the bag and crush the crackers, using your hand or a rolling pin.
2. Season the chicken breasts with 1/2 tablespoon salt. Set out three shallow bowls or trays. Put the flour in one, the buttermilk and 3 tablespoons melted butter in the second, and the crushed crackers in the third. Dip both sides of each chicken breast into the flour, then the liquid, then the crushed crackers. Place the chicken in a baking dish and cover the dish with foil. Bake at 375° for 30 minutes. Remove the foil and bake at 425° for 15-20 minutes. Check the internal temperature of the chicken; it should be 165° in the thickest part. Let rest for 10-15 minutes.
3. Cut the garlic bulb in half. Add 1 tablespoon olive oil and 1 tablespoon salt. Wrap in aluminum foil and bake at 375° for 45 minutes. Remove from the oven and set aside.
4. Peel the potatoes and cut into 1-inch cubes. Boil the water in a large pot. Once boiling, add 1 tablespoon salt. Reduce heat to medium and add the potatoes. Cook for 20-25 minutes, or until a knife can easily cut into a potato. Remove the potatoes and let cool for 5-10 minutes.
5. In a separate small pot, heat the milk and 4 tablespoons butter over low heat until the butter is melted. Set aside.
6. With a masher, rice strainer or handheld mixer, mash the potatoes. Slowly add the warmed milk and butter. Squeeze the roasted garlic cloves out of the bulb and stir into the potato mixture. Add the chives. Add 2 tablespoons salt, to taste. Serve the chicken on top of the mashed potatoes.